Quick and easy sweet potato pancakes. A great way to use up leftover sweet potatoes!
If you thought pancakes were just for weekends, think again. Requiring just two ingredients, these scrumptious easy sweet potato pancakes are an easy way to enjoy a great breakfast any day of the week! Plus, in addition to being a cinch to whip up, they are quite healthy.
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Healthier, and Perhaps Even Tastier!
Unlike regular pancakes that weigh you down with calorie-dense butter and sugar, this recipe swaps those ingredients for one nutritious vegetable. Sweet potato provides both starch and sweetness, as well as an incredibly rich flavor. Meanwhile, this life-saving superfood ingredient also packs tons of vitamins, minerals, and carotenoids to give your eyesight and immunity a boost! These beyond easy Sweet Potato Pancakes are a sweet (and healthy) way to start your day.
A Super Easy Breakfast!
All that you need to do is combine the peeled, cooked, and mashed sweet potato with the eggs in a bowl. Heat a skillet on medium heat and coat with non-stick spray. Pour about 1/4 of a cup of batter into the pan, and cook for a few minutes on each side. Repeat this process until all of the batter is used! Super easy, right? This recipe makes 6 easy sweet potato pancakes and offers 3 servings, however, each serving is only 80 calories! This means that you could technically eat all 3 servings for less than 250 calories!
Feel Free to Change It Up
With that being said, while this recipe only requires two ingredients, you can add on anything that you’d like to make it a bit more filling! Top the pancakes off with a little bit of butter, honey, maple syrup, nuts, cinnamon, or even mixed berries! The options are pretty much endless. No matter which way you eat them, though, they’re going to be delicious!
Easy 2-Ingredient Sweet Potato Pancakes
Ingredients
- 1 cup sweet potatoes mashed (about 2 medium potatoes, peeled and cooked)
- 2 eggs
Instructions
- Combine the sweet potato and egg. Stir well. If desired, add 1/2 teaspoon cinnamon.
- Lightly spray a skillet with non-stick spray and heat on medium heat. Pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center and the edges are dry. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Grease the skillet as needed with non-stick spray in-between cooking the pancakes.
- Serve hot. If desired, top with maple syrup, honey, coconut butter, fresh fruit, or your favorite jam!
Notes
Nutrition Information
For another healthy twist on an indulgent sweet, check out our Sweet Potato Brownies! We have plenty more delicious breakfast options to choose from, too! After trying these super simple sweet potato pancakes, give any or all of these recipes a shot:
- Romantic Chocolate Raspberry Pancakes
- Chocolate Chip Vegan Pancakes
- Slow Cooker French Toast Casserole
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Editor’s note: This post was originally published on November 17, 2017.
I am on a strict food plan and I find these work great for sandwiches as well and really helps satisfy a bread craving. Just think of it as a different type of bread your using. Stays together pretty well. Also, add a dash of cinnamon to flavor things up to use them as pancakes. I go through a ton of sweet potatoes because of this.
What adjustments, if any, would be needed in order to use canned sweet potatoes? I need to eat grain-free for medical reasons. Thanks in advance!
Jean, if using canned sweet potatoes, make sure to drain them really well. You might need to add another egg. I would even suggest changing the ingredients to 2 1/2 cups mashed canned sweet potatoes and 3 eggs.
Would you just be able to sub canned pumpkin?
Yes, however use a little less than the amount in the recipe. Canned pumpkin tends to have more water, as mentioned above you may need to add more egg.
Does this work in a waffle maker?
No, I would not recommend making this recipe in a waffle maker.
Would you save leftover batter? If so, how long do you think it will last in the refrigerator?
Shane, It’s best to use it the same day because of the egg. My recommendation would be to cook the pancakes and rewarm as needed. You can also freeze the pancakes by placing parchment paper between each cooked pancake and placing in a freezer ziplock type bag. Be sure to thaw in the fridge, the night before is best.
Enjoy!
I was excited to try these as I’m on a new diet for my diabetes, however they were a fail 😕.
They did not cook thru, were to soft to flip and ended up burning.
What am I doing wrong? Or any tips for success?
Hi Christine, sounds like you might need to lower the temperature. You may also need to try a different pan (sometimes the wrong pan will cause the burning).
Can these be cooked in a sheet pan? I make these in large batches to freeze and need a quicker way to cook them.
Brittany, I have not tried using a sheet pan but it should be fine. I recommend using a nonstick pan, lightly sprayed with cooking spay.
This looks great! Would it work using only the egg whites?
We haven’t tried the pancakes with just egg whites but it should be fine. Le us know if you give it try and the results.
Just tried these….awesome! Simple, fast and delicious. And for someone with gut issues, the simple, clean ingredients are wonderful. I’ve tried many so-called paleo and alternative pancake recipes, usually involving the usual almond and coconut flours, which unfortunately still irritate the gut. These left no ill after-effects. With a pat of good butter and a splash of maple syrup…simple, delicious and healthy. Thanks for the great idea, will definitely go into my breakfast routine!
Mike, That’s great news! I’m so happy you enjoyed the pancakes. Please leave a review if possible.
Can I make these with an egg substitute? I’m vegan.
Thanks!
Definitely!
Super excited to try this. Most recipes like this use bananas. I hate bananas.
Let us know how it goes! Thanks, Barb!